Establishment is recommended for permit renewal.
No violation noted during this evaluation. | 01/28/2016 | Follow-up | |
Must see food handler cards for all employees to recommend for permit renewal.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card. Employees should obtain food handler card prior to start date. Flyer provided to new manager.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Floors, Walls, and Celings - Cleanability
Observation: Floor tiles missing and/or damaged in kitchen area.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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12/28/2015 | Routine | |
No coleslaw in well to temp or determine date marking. All other items had times and dates marked properly. ServSafe certificates still need to be transferred. Manager was given until next routine inspection to take care of this matter. Manager was provided with website for online food handler class.
- Hand Drying Provision (repeated violation)
Observation: Paper towel dispenser at serving line still not in use/broken.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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08/31/2015 | Follow-up | |
No violations had been corrected and the certificates not transferred to local certificates. Other violations noted in addition to current, uncorrected violations. Manager was spoken with on the phone and instructed to fix issues by next follow-up and ensure all managers have access to necessary materials for inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Coleslaw cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) coleslaw in the refrigeration unit was not discarded by the "consume by" date. Manager stated that the paper tags just were not changed, again.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Potato wedges for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Outer Openings; Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door is completely off the hinges.
Correction: Protect the food establishment against the entry of insects and rodents by: 1. Filling or closing holes and other gaps along floors, walls, and ceilings
- Hand Drying Provision (repeated violation)
Observation: Paper towel dispenser at serving line still not in use/broken.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Areas under racks and equipment in entire kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs were not filled in forlast two days.
Correction: Maintain accurate temperature logs.
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08/24/2015 | Follow-up | |
All ServSafe certificates must be taken to the health department for transfer to Norfolk certificate. Repair paper towel dispensers.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Coleslaw cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) coleslaw had the wrong date tag.
Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Potato wedges for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of microwave oven.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided a the hand washing lavatory in the serving area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Areas under equipment in entire kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Conformance with Approved Procedures
Observation: Temperature logs were not filled in for today, but have been filled out for everyday previous.
Correction: Maintain accurate temperature logs.
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08/10/2015 | Routine | |
All ServSafe certificates must be taken to NDPH to be transferred to a Norfolk certificate. When employees switch stores, ensure they bring their food handler cards with them.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: Maintain a temperature of 110°F and above or the temperature specified by the manufacturer for optimal performance of the detergent to clean equipment and utensil surfaces.
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04/28/2015 | Routine | |
Sign to inform customers of report availability not posted, which was corrected during the inspection.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the walk-in on right and in lowboy freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Refuse - Using Drain Plugs (repeated violation)
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Floors, Walls, and Celings - Cleanability (repeated violation)
Observation: Floor tiles in cooking area coming up and not smooth and easily cleanable. 30 days to repair.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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01/06/2015 | Routine | |
ServSafe certificates must be taken to NDPH office to be transferred to Norfolk certificate per City Code. Inspection report is posted - sign provided in case desired.
- Critical: Demonstration of Knowledge*
Observation: Food service cards could not be produced for all employees.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Floors, Walls, and Celings - Cleanability
Observation: Floor tiles missing under cook line equipment - replace.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
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09/05/2014 | Routine | |
2013 Food Code changes provided to PIC. Permit needs to be paid for - establishment is recommended for renewal.
No violation noted during this evaluation. | 05/08/2014 | Routine | |
Store has sufficient cold holding capacities even without the one WIC. Permit was issued.
No violation noted during this evaluation. | 01/10/2014 | Follow-up | |
Arch over chicken WIC in need of repair. All sanitizer buckets have good concentration. Good handwashing observed. Establishment will be issued permit when WIC has been fixed - inspector to come back before 5 to determine if unit has been repaired so permit can be issued.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Food in WIC cold holding at improper temperatures. Management called for service during inspection.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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01/09/2014 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: Metal pans.
Correction: Ensure the metal pans used to hot hold food are cleaned and sanitized before re-use for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Metal pans were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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09/30/2013 | Routine | |
Ensure all employees have food handler cards.
- Equipment - Good Repair and Proper Adjustment
Observation: Rack (inside to right) in freezer and drink holders in cabinet for drive-thru window was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of grime and debris on the following food contact surfaces: whiteboard on rack behind warewashing station
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Under and around cook line has build up of grease.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/17/2013 | Routine | |
The splashguard for the batter prep.station hand sink is on back order, All other violations from the previous inspection were corrected. This facility is recommended for Department Of Public Health Food Permit. This inspection report acts as Permit until the New Permit is issued.
- Food Storage; Prohibited Areas (repeated violation)
Observation: Food stored under other sources of contamination. Hand sink beside batter prep station needs a protective splash guard.
Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed.
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01/14/2013 | Follow-up | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken, 1263 N Military Hwy., Norfolk, VA 23502 »